Chocolate Chip Cookie Dough Ice Cream Cake: A Decadent Duo

Chocolate Chip Cookie Dough Ice Cream Cake: A Decadent Duo 🍪🍦

This Chocolate Chip Cookie Dough Ice Cream Cake combines the chewy goodness of cookie dough with creamy ice cream for a dessert that’s as indulgent as it is refreshing. Perfect for birthdays, summer gatherings, or whenever you want to treat yourself to something special!

Why You’ll Love This Dessert

1. Two Favorites in One: Combines the irresistible charm of cookies and the creamy delight of ice cream.
2. Easy to Customize: Switch up the ice cream flavors or toppings to make it uniquely yours.
3. No-Fail Recipe: Simple steps make this dessert a breeze for beginners and seasoned bakers alike.
4. Make-Ahead Friendly: Prepare ahead of time and store in the freezer for stress-free entertaining.

Ingredients

For the Cookie Dough Crust:

• 1 ½ cups all-purpose flour 🌾
• ½ cup unsalted butter, softened 🥖
• ½ cup granulated sugar 🍮
• ¼ cup brown sugar 🍮
• 2 tsp vanilla extract 💧
• ½ cup semi-sweet chocolate chips 🍫

For the Ice Cream Layer:

• 1 ½ quarts chocolate chip cookie dough ice cream (or your favorite flavor) 🍦
• 1 cup whipped cream 🥛
• 1 cup semi-sweet chocolate chips 🍫

Instructions

Step 1: Make the Cookie Dough Crust

1. Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract until combined.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the chocolate chips.
6. Press the cookie dough evenly into the bottom of the prepared springform pan.
7. Bake for 20–25 minutes, or until lightly golden brown. Let the crust cool completely.

Step 2: Add the Ice Cream Layer

1. Let the ice cream soften slightly at room temperature for 10–15 minutes for easier spreading.
2. Scoop the softened ice cream onto the cooled cookie dough crust and spread it evenly using a spatula.
3. Top with whipped cream and sprinkle with chocolate chips.
4. Freeze the cake for at least 30 minutes or until firm.

Step 3: Assemble and Serve

1. Once the ice cream is set, remove the sides of the springform pan.
2. Garnish with additional whipped cream, chocolate chips, or chopped nuts if desired.
3. Slice the cake and serve immediately.

Tips for Success

1. Keep It Cold: Work quickly when spreading the ice cream to prevent it from melting.
2. Crust Consistency: Ensure the cookie crust cools completely before adding the ice cream to avoid melting.
3. Customize Toppings: Add caramel sauce, hot fudge, or sprinkles for extra flair.

Variations

1. Ice Cream Flavors: Swap cookie dough ice cream for mint chocolate chip, cookies and cream, or classic vanilla.
2. Extra Layers: Add a layer of hot fudge or caramel sauce between the crust and ice cream for added richness.
3. Healthier Options: Use a lighter ice cream or frozen yogurt for a guilt-free version.

Storage Instructions

• Freezing: Store leftovers in an airtight container in the freezer for up to 1 week.
• Thawing: Let the cake sit at room temperature for 5 minutes before slicing to make cutting easier.

FAQs

Q: Can I make the crust without baking it?
A: Yes, for a no-bake option, skip the baking step and freeze the crust for 30 minutes before adding the ice cream.

Q: Can I use store-bought cookie dough?
A: Absolutely! Pre-made cookie dough can save time, but be sure to press it evenly into the pan.

Q: Can I make this cake ahead of time?
A: Yes! Assemble the entire cake and freeze it for up to 2 days before serving.

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